This Rustic Chicken Pot Pie was our dinner, and breakfast, and brunch during our latest trip to Jacksonville! It has a creamy, bechamel like sauce, hearty and full of corn, peas, carrots, and chicken, topped with pie crust for texture.
Nothing shy of decadent.
And perfect for the winter chill that still clings to February in Jacksonville.
Alicia and I traveled there a few weeks ago to pick up my stuff for our apartment. We’re moving in together! So expect to see frequent uploads of the chaos as we juggle furniture deliveries, internet installations, and the unpacking of oh-so-many-boxes!
Cant wait! Which brings me back to daydreaming about this chilly evening as we sat on the deck, watched the ducks land on the lake, and ate a few helpings of this pot pie to keep ourselves warm.
You can spend hours looking at the waters and seeing nature just be in that lake.
This is a recipe that really works well with leftover chicken. You can shred it thin and add it to the sauce with to make the filling. Even if the chicken is dry, you will still end up with a very decadent meat because the sauce makes up for it.
Oh so delicious winter comfort food.
As I write this wrapped in my blanketPrint
This Rustic Chicken Pot Pie was our dinner, and breakfast, and brunch during our last Jacksonville trip! It has a creamy, bechamel like sauce, hearty and full of corn, peas, carrots, and chicken, topped with pie crust for texture.
For the filling:
1 lb chicken breast shredded or chopped
8 oz onions diced
8 oz Carrots diced
4 oz Frozen corn
4 oz Frozen peas
1 tbsp butter
1 tsp nutmeg
1 tbsp thyme
1 tbsp flour
6 oz chicken stock
6 oz milk or cream
For the crust
2 Pie doughs (store bought 10 inches)
1 egg (for egg wash)
For the filling:
Add butter and onions to the pan, stirring frequently until onions are translucent. Add carrots and stir until brown. Stir in flour and chicken stock, incorporating the flour thoroughly. Add the chicken, nutmeg, thyme and stir. Add the milk and cook until sauce thickens and starts to bubble. Stir in the peas and corn.
For the egg wash
Mix water and the egg together to brush over the pie crust.
Spoon filling into a 6 oz Ramekin and cut out a 7 inch pie crust. Place it over the ramekin, cutting a slit in the middle so the steam can escape. Brush the pie crust with the egg wash and bake at 350 for 15 minutes or until the crust starts to turn golden.
Keywords: Chicken Pot Pie, Chicken
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.